Home > Person

Person

Karen Guy Jones

Lecturer | Food Science
Courses
Below are courses taught during the current or past three academic years. Consult Timetable for the most current listing of courses and instructor(s).
FDSC 201 - Professional Development
1 credit hour(s)

Professional development expectations and opportunities. Individual written and oral reports. Group discussions on careers and food companies.

Registration Restriction(s): Minimum student level – sophomore.

Semesters Offered: Spring
FDSC 241 - Food Preservation and Packaging
3 credit hour(s)

Principles, methods, and equipment used for preservation of foods.

Contact Hour Distribution: 2 hours lecture and 1 lab.

Semesters Offered: Fall, Spring
FDSC 442 - Special Topics In Food Science
1 - 3 credit hours

Topics of current concern to the food industry.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Wang, Toni | Dia, Vermont Punongba | Williams, Rob | Wu, Tao | Burns, Sara

Semesters Offered: Fall, Spring
FDSC 450 - Food Fermentation
3 credit hour(s)

Origin, biochemical pathways, microorganisms, and production processes involved in making fermented food products.

Semesters Offered: Spring
Picture of Karen Guy Jones

865-974-7086

kjone127@tennessee.edu

203 Food Science Building
2510 River Drive
Knoxville, TN 37996
Education and Training
  • MS, Food Science, Univ of Tennessee Knoxville*, 1986
  • BS, Food Science, Univ of Tennessee Knoxville*, 1984

Karen Guy Jones

Lecturer | Food Science
Picture of Karen Guy Jones image

865-974-7086

kjone127@tennessee.edu

203 Food Science Building
2510 River Drive
Knoxville, TN 37996
Education and Training
  • MS, Food Science, Univ of Tennessee Knoxville*, 1986
  • BS, Food Science, Univ of Tennessee Knoxville*, 1984
Courses
Below are courses taught during the current or past three academic years. Consult Timetable for the most current listing of courses and instructor(s).
FDSC 201 - Professional Development
1 credit hour(s)

Professional development expectations and opportunities. Individual written and oral reports. Group discussions on careers and food companies.

Registration Restriction(s): Minimum student level – sophomore.

Semesters Offered: Spring
FDSC 241 - Food Preservation and Packaging
3 credit hour(s)

Principles, methods, and equipment used for preservation of foods.

Contact Hour Distribution: 2 hours lecture and 1 lab.

Semesters Offered: Fall, Spring
FDSC 442 - Special Topics In Food Science
1 - 3 credit hours

Topics of current concern to the food industry.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Wang, Toni | Dia, Vermont Punongba | Williams, Rob | Wu, Tao | Burns, Sara

Semesters Offered: Fall, Spring
FDSC 450 - Food Fermentation
3 credit hour(s)

Origin, biochemical pathways, microorganisms, and production processes involved in making fermented food products.

Semesters Offered: Spring